Basic introduction to acidity regulators

Acidity regulators, also known as pH regulators, are substances used to maintain or change the acidity of food. They are mainly used to control all the acidifiers, alkalis and salts that are needed to buffer foods.

Acidifying agents have many functional properties that enhance food quality, such as changing and maintaining the acidity of food and improving its flavour; promoting antioxidant effects and preventing food rancidity; complexing with heavy metal ions to prevent oxidation or browning reactions, stabilising colour, reducing turbidity and enhancing gelling properties. Acidifiers all have - certain anti-microbial effect, although the acid alone to inhibit bacteria, preservative required concentration is too large, affecting the sensory characteristics of food, it is difficult to apply, but when sufficient concentration, the choice of certain acidifiers and other preservation methods such as refrigeration, heating and so on, can effectively extend the shelf life of food. The choice of different acids depends on the nature of the acid and its cost.

The threshold for acidity is expressed in terms of pH, which is around 3.4 to 3.5 for inorganic acids and between 3.7 and 4.9 for organic acids. Most foods with a pH value between 5 and 6.5 are acidic, but do not feel sour. If the pH value is below 3.0, the taste is strong and unpalatable.

The effective application of acidity regulators is mainly controlled by the desired characteristics of the food, usually organic acids and salts with buffering effect are the main ones. As many organic acids are normal components of food or participate in normal human metabolism, they are safe and widely used. There are many varieties of acidity regulators approved for use in China. However, there is still a certain gap compared with similar varieties permitted for use abroad. The main reason is the lack of various organic acid salts. However, at present, it is important to strengthen the application of development, should try to use the existing varieties, for different food materials, the development of their different flavor characteristics and popular food.

Acidity regulators are acids, bases and salts that enhance the acidity of food and adjust the pH of the food or have a buffering effect. The acidity regulators allowed to be used are citric acid, potassium citrate, lactic acid, tartaric acid and 17 other kinds, of which citric acid is a widely used acidity regulator. Citric acid, lactic acid, tartaric acid, malic acid, sodium citrate, potassium citrate, etc. can be used in all kinds of food according to normal needs.

Acidity regulators, also known as pH regulators, are substances used to maintain or change the acidity of food. It mainly includes acidifiers, alkalis and salts with buffering effect, which are used to control the food. Acidifying agents have many functional properties that enhance food quality, such as changing and maintaining the acidity of food and improving its flavour; promoting antioxidants to prevent food rancidity; complexing with heavy metal ions to prevent oxidation or fading reactions, stabilising colour, reducing turbidity and enhancing gelling properties. All acids have a certain anti-microbial effect, although it is difficult to use them alone to inhibit bacteria and the concentration required for preserving is too large to affect the sensory properties of the food, but when used in sufficient concentration, the choice of certain acidifying agents and other preservation methods such as refrigeration and heating can effectively extend the shelf life of the food. The choice of the different acids depends on the nature of the acid and its cost, etc.

Acidity regulators are available in addition to a number of varieties of acidity regulators. However, there is still a gap compared to similar varieties licensed for use abroad, mainly due to the lack of salts of various organic acids. However, the current important thing is to strengthen the application of development, should try to use the existing varieties, for different food materials, developed with their different flavor characteristics, popular processed foods. Acidity regulators can adjust the pH of food, control acidity, improve the flavour, but also have many other functional properties. Their effective application is mainly controlled by the desired characteristics of the food, usually organic acids and salts with buffering effects. As many organic acids are normal components of food or participate in normal human metabolism, they are safe and widely used.